Olmeca Altos Tequila was created by two prominent UK bartenders, the late Henry Besant and Dre Masso, in collaboration with Maestro Tequilero Jesús Hernández, who has been distilling for almost 20 years. Released in 2016, Olmeca Altos Añejo Tequila is the latest in the brand's lineup and it begins with 100% blue weber agave harvested 7,000 feet above sea level in the volcanic rich soils of Los Altos, Jalisco. Traditional production methods are used, from slow-cooking the agave in brick ovens then crushing the agave using a tahona stone, they way it was done 500 years ago. After double-distillation in copper stills, it ages 18 months in bourbon oak barrels before bottling.

NOM: 1111,
AGAVE TYPE: Tequilana Weber,
AGAVE REGION: Jalisco (Los Altos),
REGION: Jalisco (Los Altos Southern),
COOKING: Stone/Brick Ovens,
EXTRACTION: Tahona, Roller Mill,
WATER SOURCE: Deep well water,
FERMENTATION: Stainless steel tanks, 100% agave, Fermentation with fibers,
DISTILLATION: 2x distilled,
STILL: Copper Pot,
AGING: American White Oak barrels, Used barrels, Bourbon barrels,
ABV/PROOF: 40% abv (80-proof)
OTHER: Cold filtered